Proscuitto Di Parma

On certain occasions, cliches can and should be embraced. “Aged to Perfection,” for one, kind of exasperates me, but when it comes to Prosciutto, this is a saying that I wholeheartedly use, and have seen the results of a 16 month controlled aging process. Prosciutto in this region isn’t overly fatty or salty. The cured presence of salt and fat distinctly infuses the leanness of each prosciutto leg with a flavor that is all its own. I mean that literally. The taste is distinct, its history becomes apparent with every paper thin morsel that you pop in your mouth. The result is like no other cured meat we have ever tried, and the only question that arises when you return from food bliss is, “Can I have another slice...Grazie!”